Description
These chewy pumpkin snickerdoodle cookies are soft, moist, and infused with warm fall spices. Coated in a classic cinnamon sugar blend, they deliver a perfect balance of sweetness and spice with a tender, chewy texture thanks to the pumpkin puree. Ideal for seasonal treats and fall gatherings.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup sugar
- 1/4 cup brown sugar (light or dark, packed)
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree (not pumpkin pie filling)
Dry Ingredients
- 1 1/4 cup all-purpose flour (spooned and leveled)
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
Cinnamon Sugar Coating
- 1/4 cup sugar
- 1/2 tsp cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line three baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium speed to cream together the unsalted butter, sugar, and brown sugar for about 2 minutes until the mixture is light and fluffy, which helps incorporate air for a tender texture.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and pumpkin puree, continuing to mix until the mixture is smooth and well combined, about 1 minute.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and sea salt, ensuring the spices are evenly distributed.
- Mix Dry Ingredients with Wet: Add the dry flour mixture to the wet ingredients and gently fold together using a wooden spoon or rubber spatula until just combined. Avoid overmixing to prevent tough cookies.
- Shape and Coat Cookies: Using a 2-tablespoon cookie scoop, portion out dough balls. Roll each ball in your hands to smooth, then generously roll in the cinnamon sugar mixture to coat completely. Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 9-10 minutes, rotating the baking sheet halfway through for even baking. The cookies should appear slightly puffy and cracked on top when done.
- Cool: Allow the cookies to cool on the baking sheets until firm enough to transfer, then move them to a wire rack to cool completely, which helps maintain their chewy texture.
- Store: Store the cooled cookies in an airtight container at room temperature for 3-5 days or freeze them for up to 3 months to maintain freshness.
Notes
- Do not overbake the cookies; removing them at the right time ensures they stay moist and chewy.
- Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- You can substitute brown sugar with dark or light depending on flavor preference.
- Make sure to space the cookies about 2 inches apart to allow for spreading during baking.
- The cinnamon sugar coating adds extra texture and flavor, don’t skip this step!
- Store in an airtight container to keep the cookies soft and fresh longer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sweets & Dessert
- Method: Baking
- Cuisine: American
